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shopgirl82


Chanel

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I Need Help With Pots and Pans....
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I want to slowly purchase some pots and pans.  I need your ladies help since I know nothing about them.  Here are my requirements:



  • no cast iron.  the only time i use cast iron is when i'm camping.  it's just too heavy for me.

  • not expensive.  i don't cook enough to know the difference.  this will not be my last set of pots and pans, so i want something that is good enough, not gourmet (that will come later in life).

  • basic.  the only cooking show that i watch is rachel ray 30 minute meals and i really like her set up.  i would love a large shallow pot that i can cook soup in (not one of those HUGE pots...i have one that i never use). 

please help.  i saw this one...it's a good price, do you think it will fit my  one of my pot needs?


Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid


http://www.amazon.com/gp/product/B00004WYJU/qid=1142868543/sr=1-87/ref=sr_1_87/103-2213301-5798234?%5Fencoding=UTF8&s=kitchen&v=glance&n=284507


 


i really really appreciate any feedback you ladies can give. 



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"i tell you one lesson I learned If you want to be something in life, You ain't gonna get it unless, You give a little bit of sacrifice, Oohh, sometimes before you smile you got to cry.." -The Roots
Elle


Hermes

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Have you checked Costco?  They have sets (both 8 piece and 10 piece) that are inexpensive and FABULOUS for the price.  I'd recommend Anodized non-stick aluminum, personally, because they have good heat conduction and a non-stick coating that is really helpful to the casual cook.

-- Edited by Elle at 12:06, 2006-03-20

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shopgirl82


Chanel

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Elle wrote:

Have you checked Costco?  They have sets (both 8 piece and 10 piece) that are inexpensive and FABULOUS for the price.  I'd recommend Anodized non-stick aluminum, personally, because they have good heat conduction and a non-stick coating that is really helpful to the casual cook.-- Edited by Elle at 12:06, 2006-03-20

we don't have a cost-co membership (and don't really need/want one). 


do you have any thoughts on the pan that i posted? 


let me do some research on the type that you mentioned.... thanks! 



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"i tell you one lesson I learned If you want to be something in life, You ain't gonna get it unless, You give a little bit of sacrifice, Oohh, sometimes before you smile you got to cry.." -The Roots
Aurora


Marc Jacobs

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ooh that is a great pan.  It is made of the same things elle was mentioning.


My mom has a pot like that and we used it all the time for cooking.  It is a great multi-functional pan and its at a great price.  Calphalon is also a really good brand.  I would definetly get that pan.



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Elle


Hermes

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The one you posted looks like a good one - Calphalon is a really good brand, so even their lower end stuff is still nice.

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shopgirl82


Chanel

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sorry.  one more....


Anolon Advanced Clad 3-Quart Covered Saute


http://www.amazon.com/gp/product/B0002CBERE/qid=1142876316/sr=1-100/ref=sr_1_100/103-2213301-5798234?%5Fencoding=UTF8&s=kitchen&v=glance&n=284507


it's stainless steel. 


i NEVER put my pans in the dishwasher....so that's not a problem.  what's the difference in cleaning stainless steel and non stick? 


i REALLY REALLY appreciate your input! 



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"i tell you one lesson I learned If you want to be something in life, You ain't gonna get it unless, You give a little bit of sacrifice, Oohh, sometimes before you smile you got to cry.." -The Roots
Elle


Hermes

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Stainless steal is good for browning and carmelizing stuff, but it can be a royal pain to clean.  You can't soak them because it can cause surface pitting, and for really tough stuff you have to use a special stainless steel pan cleaner spray.  You also have to use more fat when you cook in stainless.


If lighter cooking is more important, I'd go with the non-stick.  If good browning/carmelization is more important, I'd go stainless.



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To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment ~ {Ralph Waldo Emerson}
shopgirl82


Chanel

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Elle wrote:

Stainless steal is good for browning and carmelizing stuff, but it can be a royal pain to clean.  You can't soak them because it can cause surface pitting, and for really tough stuff you have to use a special stainless steel pan cleaner spray.  You also have to use more fat when you cook in stainless. If lighter cooking is more important, I'd go with the non-stick.  If good browning/carmelization is more important, I'd go stainless.

ok.  thanks so much for your help.  i think i decided on this one since i like my non-stick french skillets. 


Cuisinart Chef's Classic Nonstick Hard-Anodized 5-1/2-Quart Sauté Pan with Helper Handle and Lid


 


http://www.amazon.com/gp/product/B0001LO5GS/qid=1142876622/sr=1-122/ref=sr_1_122/103-2213301-5798234?%5Fencoding=UTF8&s=kitchen&v=glance&n=284507



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halleybird


Hermes

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Elle wrote:

Stainless steal is good for browning and carmelizing stuff, but it can be a royal pain to clean.  You can't soak them because it can cause surface pitting, and for really tough stuff you have to use a special stainless steel pan cleaner spray.
2nd this. My husband loooooves stainless because it makes him feel "chef-y" and they look great hanging on our pot rack. But they are a royal PITA. You also have to be careful about getting them too hot, because it causes a weird discoloration on the bottom.

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